This easy Bruschetta Dip with Crostini combines fresh, juicy tomatoes, zesty garlic, tangy balsamic vinegar, and creamy whipped ricotta, all served on crispy, olive oil-baked bread. It’s the perfect appetizer to elevate your summer gatherings, making the most of in-season tomatoes. Fresh, flavorful, and incredibly simple to prepare, this dish is guaranteed to be the star of your next party.
Why You’ll Love This Bruschetta Dip
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Simple to Make: With just a handful of ingredients and minimal cooking, this dip comes together effortlessly.
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Vibrant & Flavorful: Fresh tomatoes, garlic, and basil combine with rich ricotta and balsamic vinegar to create a bright, savory dip with a touch of sweetness.
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Perfect for Summer: This recipe celebrates tomato season and is a great way to enjoy fresh, seasonal produce.
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Versatile & Customizable: Easily modify the ingredients to suit your tastes or dietary needs. Add extra protein, make it dairy-free, or change up the toppings to your liking!
Ingredients
For the Crostini:
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1 loaf ciabatta or French baguette
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2–3 tablespoons olive oil
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Flaky sea salt
For the Bruschetta:
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2 tablespoons olive oil
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3 cloves garlic, minced
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0.75 pounds Roma tomatoes (about 4-6 tomatoes)
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2 tablespoons balsamic vinegar
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3 tablespoons fresh basil, chiffonade
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¼ teaspoon kosher salt
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¼ teaspoon black pepper
For the Whipped Ricotta:
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15 ounces / 1 ¾ cups whole milk ricotta
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1 tablespoon olive oil
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1 tablespoon honey
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½ teaspoon salt
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Pinch black pepper
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Crostini:
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Preheat the oven to 400°F.
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Slice the bread diagonally into pieces that are ¼-½ inch wide.
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Place the bread in a single layer on a large baking sheet. Brush both sides with olive oil and sprinkle with flaky sea salt.
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Bake for 10-12 minutes, or until the crostini are golden brown and crispy.
For the Bruschetta:
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In a small pan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 90 seconds or until fragrant.
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Transfer the garlic and oil to a large mixing bowl and allow it to cool.
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Core and chop the Roma tomatoes into ½-inch cubes. Remove excess moisture and pat the tomatoes dry.
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Add the tomatoes to the bowl with the garlic oil.
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Stir in balsamic vinegar, fresh basil, salt, and pepper. Mix well.
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Let the mixture rest for about 30 minutes to allow the flavors to meld.
For the Whipped Ricotta:
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In a large mixing bowl, combine the ricotta, olive oil, honey, salt, and pepper.
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Beat the mixture with an electric mixer until light and fluffy. This step makes the ricotta extra creamy and spreadable.
Assemble the Dish:
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Spread the whipped ricotta into your serving dish.
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Top the ricotta with the prepared bruschetta mixture.
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Garnish with fresh basil leaves.
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Serve with the homemade crostini for dipping.
Servings and Timing
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Servings: Makes 6-8 appetizer-sized servings.
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Prep Time: 20 minutes
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Cook Time: 15-20 minutes
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Total Time: 40 minutes
Optional Variations
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Gluten-Free: Swap out the crostini for your favorite gluten-free bread or crackers. You can also use veggie dippers like cucumber rounds.
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Dairy-Free/Vegan: Replace the ricotta with a plant-based alternative like almond or cashew ricotta, or a homemade whipped tofu or vegan cream cheese spread. Use agave or maple syrup in place of honey.
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Heirloom or Cherry Tomatoes: Use heirloom tomatoes or a medley of colorful cherry tomatoes for a fresh pop of color and added sweetness.
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Extra Protein: Add white beans or chickpeas to the bruschetta mixture for added protein and a heartier dip.
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More Flavor: Add red pepper flakes, lemon zest, or a drizzle of hot honey for an extra kick. Chopped olives, roasted red peppers, or sun-dried tomatoes will also add a Mediterranean twist.
Expert Tips
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Use Ripe, Fresh Tomatoes: The fresher your tomatoes, the better the flavor. Look for soft, ripe tomatoes that are deep in color for the best results.
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Cool the Garlic Oil: Let the garlic and oil cool before mixing in the tomatoes to mellow the garlic’s flavor and preserve the freshness of the basil.
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Whip the Ricotta: For a light and fluffy dip, don’t rush the whipping process. The fluffier the ricotta, the better the texture!
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Toast the Crostini Just Right: Aim for golden edges with a slight crunch. You want your crostini crisp enough to scoop but not too hard to be difficult to eat.
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Let the Bruschetta Rest: Allow the bruschetta mixture to sit for 30 minutes so the flavors can come together and develop more depth.
Serving Suggestions
This Bruschetta Dip with Crostini is perfect for:
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Brunch: Serve with feta fried eggs or a vegetable omelet for a light yet satisfying brunch.
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Picnics and Potlucks: Pack the whipped ricotta and bruschetta topping separately, then assemble just before serving for a fresh, easy-to-transport appetizer.
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Charcuterie: Add this to your next charcuterie board alongside olives, marinated vegetables, and cured meats for a balanced spread.
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Light Lunch: Spread the dip on toasted sourdough, cottage cheese flatbread, or pita bread for a quick and satisfying meal.
Storage Instructions
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Tomato Topping: Store the bruschetta mixture in an airtight container in the fridge for 2-3 days. If any liquid accumulates, drain it off and give it a good stir before serving.
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Whipped Ricotta: Store the ricotta in an airtight container for up to 3 days. Re-whip with a fork or spoon to restore the fluffy texture.
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Crostini: Store crostini in a zip-top bag or airtight container for up to 4 days at room temperature. If they soften, re-toast them in the oven for a few minutes.
FAQs
Can you use bruschetta as a dip?
Yes! This recipe is a great way to enjoy the flavors of bruschetta in dip form. It’s perfect with creamy ricotta and crispy crostini for dipping.
What is the best base for bruschetta?
Crostini or toasted bread is the classic base for bruschetta. The goal is to use a sturdy, crispy surface that won’t fall apart under the weight of the tomato mixture.
What’s the difference between bruschetta and crostini?
Bruschetta is typically served on larger slices of grilled rustic bread, while crostini is made from smaller, thinner slices of baguette or another bread, often toasted until crispy.
Conclusion
Bruschetta Dip with Crostini is a simple yet sophisticated appetizer that combines fresh, bright flavors with creamy, tangy ricotta. Perfect for any occasion, this dish will be a crowd-pleaser at your next gathering. With customizable options and easy preparation, it’s a must-have addition to your appetizer repertoire! Enjoy!
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Bruschetta Dip With Crostini
Description
This Bruschetta Dip with Crostini is a vibrant, easy-to-make appetizer perfect for summer. Combining juicy tomatoes, aromatic garlic, fresh basil, tangy balsamic vinegar, and creamy whipped ricotta, this delicious dish is paired with crispy olive oil crostini. With minimal prep time and ingredients, it’s a crowd-pleasing snack or party starter that offers a balance of savory, sweet, and tangy flavors.
Ingredients
For the Crostini
1 loaf ciabatta or French baguette
2–3 tablespoons olive oil
Flaky sea salt
For the Bruschetta
2 tablespoons olive oil
3 cloves garlic, minced
0.75 pounds Roma tomatoes (about 4–6 tomatoes)
2 tablespoons balsamic vinegar
3 tablespoons fresh basil, chiffonade
¼ teaspoon kosher salt
¼ teaspoon black pepper
For the Whipped Ricotta
15 ounces (1 ¾ cups) whole milk ricotta
1 tablespoon olive oil
1 tablespoon honey
½ teaspoon salt
Pinch of black pepper
Instructions
Make the Crostini
Preheat your oven to 400°F.
Slice the bread diagonally into ¼-½ inch thick pieces.
Place the slices on a large baking sheet, brush with olive oil on both sides, and sprinkle with flaky sea salt.
Bake for 10-12 minutes or until the crostini are golden brown and crisp.
Prepare the Bruschetta
Heat the olive oil in a small pan over medium heat. Add minced garlic and cook for about 90 seconds, stirring frequently, until fragrant.
Transfer the garlic oil into a large mixing bowl and let it cool.
Core and chop the tomatoes into ½-inch cubes. Pat them dry to remove excess moisture.
Add the diced tomatoes to the bowl with the garlic oil.
Add balsamic vinegar, basil, salt, and black pepper. Stir well and let the mixture rest for about 30 minutes to allow the flavors to meld.
Whip the Ricotta
In a large bowl, combine ricotta, olive oil, honey, salt, and pepper.
Beat the mixture with an electric mixer until smooth, light, and fluffy (about 2-3 minutes).
Assemble the Bruschetta Dip
Spread the whipped ricotta on a serving dish.
Spoon the bruschetta mixture on top of the ricotta. Garnish with fresh basil leaves for a pop of color.
Serve with the crostini on the side for dipping.
Optional Variations:
Gluten-Free: Substitute the crostini with gluten-free bread or crackers. You can also use vegetable dippers like cucumber rounds.
Dairy-Free/Vegan: Swap the whipped ricotta with a dairy-free ricotta or cashew cream. Use agave or maple syrup instead of honey for a vegan option.
Extra Protein: Add chickpeas or white beans to the bruschetta topping for a more filling dip.
Flavored Crostini: For a garlicky twist, rub a raw garlic clove on the toasted crostini before serving.
Extra Flavor: Stir in chopped olives or sun-dried tomatoes into the bruschetta mixture for added Mediterranean flair.
Expert Tips:
Use Fresh Tomatoes: The flavor of ripe, in-season tomatoes makes a huge difference in this recipe. Roma, heirloom, or vine-ripened tomatoes are all excellent choices.
Let the Mixture Rest: Allowing the bruschetta mixture to rest for 30 minutes intensifies the flavors and ensures the tomatoes absorb the balsamic vinegar and seasonings.
Whip the Ricotta: For the best texture, take your time with whipping the ricotta. The fluffier, the better!
Serve at Room Temperature: Let all components come to room temperature before serving for the best flavor and texture.
Notes
Storage Instructions:
Tomato Mixture: Store in an airtight container in the fridge for up to 2-3 days. The mixture may release extra liquid over time, so stir well before serving again.
Whipped Ricotta: Keep in a separate airtight container for up to 3 days. Whip again before serving to restore its fluffy texture.
Crostini: Store in a zip-top bag or airtight container at room temperature for up to 4 days. For extra crispiness, reheat in the oven for a few minutes.
